There’s just something luxuriously decadent about mashed potatoes, and shepherd’s pie, particularly in the winter months. This family classic is a firm favourite in our household and packs a nutritional punch. This recipe is perfect as is, if you have a deep casserole dish like the large one in the last photo but if you are using a shallow casserole pan, you may want to halve the recipe.
You will need 4 cups of cooked green/brown lentils drained. This is approximately 2 cups dry, boiled for about 20-25 minutes. Peel, cut and boil your potatoes until fork tender. Prepare the rest of your ingredients.
In a large frying pan, heat 2 tbsp of oil (or saute with water) over medium heat. Add onions and garlic and cook until softened. Stir in the flour, salt, pepper, thyme and savory and cook for about 1 minute. Slowly whisk in the broth and vegan worcestershire. Add the carrots and bay leaf and simmer for about 20 minutes until the carrots are tender and the sauce is quite thick. Remove the bay leaf and stir in the Better Than Bouillon Vegetable Base, lentils and corn. Spread in a deep casserole dish.
Drain the potatoes and mash them adding vegan margarine (optional), salt and unsweetened almond milk to taste. Use a spatula to spread the mashed potatoes over the lentil mixture in the casserole dish. Use a fork to create texture ‘lines’ if you’d like. Bake at 350 F (180 C) for about 40-45 minutes. Remove and sprinkle with dried parsley to garnish.
Adapted from: The Best of Bridge Publishing Ltd. “Shepherd’s Pie”. The Best of the Best and more.
Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- 4 cups green/ brown lentils cooked
- 2 tbsp canola oil
- 2 cups chopped onion
- 4 cloves garlic minced
- ½ cup flour
- salt and pepper to taste
- ½-3/4 tsp dried thyme
- ½-3/4 tsp savory
- 3½-4 cups vegetable broth
- 4 tsp vegan worcestershire
- 2 bay leaves
- 1-3 tsp Better Than Bouillon vegetable base
- 1 cup finely diced carrots (I use a food processor)
- 1 cup frozen corn
- MASHED POTATOES:
- 10-12 medium potatoes peeled, cut and boiled until tender
- Vegan margarine to taste (optional)
- Almond milk to taste
- salt to taste
- Dried parsley for garnish
- You will need 4 cups of cooked green/brown lentils drained. This is approximately 2 cups dry, boiled for about 20-25 minutes.
- Peel, cut and boil your potatoes until fork tender.
- Prepare the rest of your ingredients.
- In a large frying pan, heat 2 tbsp oil (or saute in water) over medium heat.
- Add onions and garlic and cook until softened.
- Stir in flour, salt, pepper, thyme and savory and cook for about 1 minute.
- Slowly whisk in broth and vegan worcestershire.
- Add carrots and bay leaf and simmer for about 20 minutes until carrots are tender and sauce is quite thick.
- Remove bay leaf and stir in Better Than Bouillon vegetable base, lentils and corn.
- Spread in a deep casserole dish.
- Drain potatoes and mash adding vegan margarine (optional), salt and unsweetened almond milk to taste.
- Use a spatula to spread the mashed potatoes over the lentil mixture in the casserole dish.
- Use a fork to create texture 'lines' if you'd like.
- Bake at 350 F (180 C) for about 40-45 minutes.
- Remove and sprinkle with dried parsley to garnish.
You had me at potatoes. This dish looks really good! Thanks for posting it 🙂